Romesco Chicken Recipe
This Romesco chicken is a delicious and easy weeknight meal. Roasted chicken breast is served with a red pepper and tomato sauce for a dinner that is full of flavor. A low carb, gluten-free and keto friendly recipe.
Servings: 4 people
Calories: 519kcal
Ingredients
For the Chicken:
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 4 larger chicken breasts
- 1 tablespoon olive oil
For the Romesco Sauce:
- 1 jar 12 ounces roasted red peppers, drained
- 1 tablespoon tomato paste
- 1 small clove garlic
- 1 tablespoon of red wine vinegar
- ½ teaspoon paprika
- ¼ cup toasted almonds
Instructions
- Preheat the oven to 400 degrees.
- In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
- Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
- While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
- When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.
Video
Notes
- Rub the spice mix all over the breasts so that they are evenly coated.
- Bake the chicken in a pre-heated oven so that they cook evenly.
- If you can, use organic / free run chicken that hasn't been raised on antibiotics.
Nutrition
Calories: 519kcal | Carbohydrates: 3g | Protein: 47g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 133mg | Sodium: 1149mg | Potassium: 533mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1318IU | Vitamin C: 2mg | Calcium: 631mg | Iron: 1mg